Thanks to my new diet, I am now spending far too much time counting calories. Not that I shouldn’t. I have eaten my way into a nice spare tire, but still. It gets a bit old. I have always thought about food all day, every day. Sadly, now I feel like I spend all of my time thinking about food, but more about what I can’t have, rather than what I want to have. OK, that’s not completely true. I am even more fixated on what I would like BUT can’t have. Blah!
So as part of this new diet, I am also trying to cut back on the things that might be aggravating my newly discovered arthritis. Things like dairy and red meats. This pains me in my soul (not my fingers), as I love cheese and a good steak. I told my spouse that I was going to get rid of the dairy we currently have and not buy any more. Well… this turned out to be an OK idea, except that I literally have so much cheese that it will take us weeks to get through it, even if we ate it every day. I have it hiding in the freezer even. I was able to get through the meat easily enough, but the cheese, that will be an issue.
This week was our first week on this new diet. I decided that it was time to really kick it up on the fish front, as I need all the omegas I can get for my fingers. And in trying not to add any more problems that I may have to deal with, like unknown allergies, I went with a gluten-free approach to fish and chips.
For this recipe, my local fish monger suggested that I try a Branzino and Dorade – a side-by-side comparison to see what I preferred. I told him I wanted to grill it, so they cleaned it for me and added the scores to the skin that you can see. This keeps it from puckering. He also gave me a tip that I hadn’t tried before: use lettuce under the fish to keep the skin from sticking to the grill. Genius!
And the bonus, this whole meal was literally 260 calories. Kale chips are like eating air 🙂
Grilled Fish with Kale Chips
1 fish per 2 people
salt and pepper
2 lemons, thinly sliced – divided
1 whole lemon
1 shallot, thinly sliced
1 bunch scallions – cleaned
2 large lettuce leaves per fish
1 head curly kale
Preheat oven to 400. Cut the kale from the ribs and then rip into smaller pieces. Drizzle liberally with olive oil and then add salt and pepper. Cook for 12 minutes and toss. Cook about another 12-15 minutes until fully crisped.
Prepare coals. Salt and pepper the inside of each fish. Stuff each fish with a mixture of one of the lemon and the shallots. Rub the skins with olive oil and then salt and pepper. Lay out the lettuce leaves and layer with remaining lemon slices and some scallions (divide them evenly). Place the fish on top of the lettuce “plates”. Place onto hot coals when ready. Cook on both sides for 7 minutes each. Try to leave the lettuce plates in place when flipping. Remove from the grill and add a squeeze of lemon.